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Micronized Wheat. II. Influence on in Vitro Digestibility, in Vitro Gas Production and Gelatinization^{1 ,2,}

Oklahoma State University⁴, Stillwater 74074

Abstract

Two studies were conducted to determine the influence of micronizing hard red winter wheat (dry heat processed) on 6-, 12- and 24-hr in vitro dry matter disappearance (IVDMD), in vitro gas production and gelatinization. Micronized wheat (MW) was compared with dry rolled wheat (DRW). No significant differences (P>.05) existed between MW and DRW for 6-hr IVDMD in either trial (31.2 vs 32.2% in trial 1; 39.2 vs 3 7.9% in trial 2). In both trials, the 12-and 24-hr IVDMD values, however, were lower (P<.05) on MW than DRW — the 24-hr IVDMD values being 71.5 (MW) vs 77.9% (DRW) in trial 1 and 68.8 vs 78.5% in trial 2. The lower 12- and 24-hr IVDMD values observed for MW may have been due to reduced protein solubility from heat treatment. Nevertheless, the 12-and 24-hr IVDMD values for both MW and DRW are much higher (approximately 50%) than those prviously reported for sorghum, suggesting much more rapid starch degradation and better starch availability in wheat. Gas production studies showed approximately a twofold increase or more (P<.05) in rate of gas production for MW after 1 or 2 hr of incubation with yeast and amyloglucosidase enzyme, indicating greater starch alteration in MW. Little treatment difference existed in total 24-hr gas production. Moreover, degree of gelatinization was greater (P<.05) for MW. Like IVDMD, gas production values for both treatments were much higher than previously reported for sorghum. Wheat starch appears highly susceptible to enzymatic degradation.

¹ Journal Article 3149 of the Agricultural Experiment Station, Oklahoma State University, Stillwater.

² The assistance of Dr. Rodger Johnson in statistical analysis is greatly appreciated.

³ Present address: Department of Animal Science, Chico State University, Chico, CA.

⁴ Department of Animal Sciences and Industry.